Lower in carbs then your traditional fried rice, this recipe uses a 50/50 blend of white rice and riced cauliflower to create a healthier alternative where you’ll soon forget about weekly takeout!


  1. In a large pan or wok, heat 2 Tbsp oil on medium-high heat.
  2. Add carrots and diced onion, stir fry for 4-5 minutes until soft.
  3. While vegetables are cooking, preheat the air fryer to 350°F.
  4. In an even layer, place frozen chicken bites in the air fryer basket and cook for 8 minutes. Chop up the bites into smaller pieces and keep warm.
  5. Add garlic, the whites of scallion and ginger to the wok, continue to cook for an additional 2 minutes.
  6. Once fragrant, remove the vegetables. Add another 2 Tbsp of oil followed by white rice and riced cauliflower. Stir minimally to allow the rice to crisp up on all sides.
  7. Once rice is heated through and crisp, push the rice to one side of the pan.
  8. Reduce heat to medium and add 1 Tbsp of butter followed by two cracked eggs.
  9. Lightly scramble the eggs and then mix into the rice. Add cooked vegetables and stir to combine.
  10. Add 1 cup of frozen peas, sesame oil and soy sauce - toss to incorporate.
  11. Adjust seasoning with additional soy sauce or sesame oil if needed.
  12. Add diced crispy chicken and garnish with remaining scallion greens.
  13. Enjoy.